Endive and Watercress Salad with Pomegranate Dressing

Ingredients

• 1/4 cup pomegranate juice
• 2 tablespoons walnut oil
• 2 tablespoons white-wine vinegar
• 1/2 teaspoon sugar
• Salt & freshly ground pepper to taste
• 1 ounce ounce walnut or pecan halves
• 4 heads Belgian endive trimmed, leaves separated and broken into 1 1/2-inch lengths
• 1 bunch watercress large stems removed, leaves washed and dried
• 1 small red onion thinly sliced
• 1/2 cup pomegranate seeds or raspberries

Directions

Whisk or shake pomegranate juice, oil, vinegar, sugar, salt and pepper together in a small bowl or a jar.

Preheat oven to 350°F. Spread walnuts or pecans on a pie plate and toast for about 10 minutes, or until lightly browned and fragrant. Let cool and chop coarsely.

Combine endives, watercress and red onions in a salad bowl. Drizzle the dressing over and toss. Taste and adjust seasonings. Sprinkle pomegranate seeds or raspberries and the toasted nuts over top and serve.

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